Trio of dressings for your favorite salad

Judyrae Kruse is taking some well-earned time off. Here is an encore column from February 2005.

Salad, when I was a little kid, bore no resemblance to what is now called salad.

Nowadays, salad can be almost anything. Scary.

In my day, there were three kinds — lettuce, potato and fruit. Well, OK, four, if coleslaw has to be included. But potato and coleslaw were pretty much relegated to only the summer, if we had a summer that year.

At my house, and in my neighborhood, salad was lettuce. In season (which was pretty short), chopped tomatoes, green onions and cukes could be added. The dressing was mayonnaise. Yes, mayonnaise. Straight from the jar, usually. Nobody we knew ever used anything but.

There’s a reason for that, but that’s a story for another day.

Our own personal family favorite was called eggnyunion. My mother was the only person who made it, and we really hogged it down.

Nowadays, though, we all jump to get our hands on new dressings for salads. For which, we are all grateful to longtime Forum helper-outer Clifton Leatherwood, who shares a whole variety of mayo alternatives, starting right now: